Navigate
Store Hours
7 DAYS A WEEK
7 AM – 9 PM
(541) 482–2237
(541) 488–0470 (fax)
237 N First Street
Ashland, OR 97520
Driving Directions
Contact the Co-op
Links
- Demeter USA
- Oregon Tilth
- The Natural Step
- Food Alliance
- LIVE Certification
- Salmon Safe
- Certified Humane
- NCGA
- NCBA
- FTSLA
- Oregon Organic Coalition
- Ecotrust
- Rodale Institute
- Cornucopia Institute
- Organic Seed Alliance
- Farm Aid
- Take Back the Tap
- Food & Water Watch
- Fair Food Fight
- Non-GMO Project
- Return to Tradition
- Siskiyou Field Institute
Co-op Meal Solutions
Additional Recipes
- Time Savers
- In a hurry? Cook these recipes in 15 minutes or less.
- Delectable Desserts
- Find delicious desserts for every diet type.
- Easy, Elegant Entrees
- Great tasting meals for the whole family.
- Low Fat and Low Calorie
- Dieting? Getting in shape? Try these low fat, low calorie recipes.
- Macrobiotic
- Quick, exciting macrobiotic meals.
- Vegetarian
- Eating healthy vegetarian meals can always be fun.
Meal Solutions
Cooking Classes
The Latest Cooking Class Flyer
Cooking Class Events
Date:
Saturday, March 13, 2010Time:
10:00 am - 1:00 pmLocation:
Community ClassroomInstructor:
Sooney Viani and Trish MullinnixEvent Details:
This class for ages 11 to 14 begins at 10am and ends at 12:30pm.Next time you have a sleepover, treat your friends to some delicious food you can make together like Designer Pizzas, Dip and Scoops, Yummy Roasted Nuts, and Fizzy Ginger Soda.
Cost:
$30.00$30 Co-op owners $35 general public
Event:
Primavera CelebrationDate:
Thursday, March 18, 2010Time:
6:30 pm - 9:00 pmLocation:
Community ClassroomInstructor:
Jeffery HauptmanEvent Details:
Celebrate the bounty of spring with these creative and low glycemic recipes. Menu includes: Cocktail Shrimp Wrapped in Snowpeas, Brown Rice and Asparagus Nori Rolls, Curried Deviled Egg and Spring Herb Salad, and Grilled Chicken with Coconut Florentine over Whole Wheat Pasta. Dessert is Minted Lemon Tea Granita.Cost:
$30.00$30 Co-op owners $35 general public
Date:
Saturday, March 20, 2010Time:
10:00 am - 12:30 pmLocation:
Community ClassroomInstructor:
Vrnda Leier Heyden and Maria DiMaggioEvent Details:
On this first day of spring, celebrate the season of rebirth and renewal by learning how to incorporate high enzyme foods into your daily life. Start the morning with a cleansing, living tonic, followed by a wholesome and hearty, raw breakfast. How to sprout and create living bread will also be demonstrated.Cost:
$30.00$30 Co-op owners $35 general public
Date:
Thursday, March 25, 2010Time:
6:30 pm - 9:00 pmLocation:
Community ClassroomInstructor:
Beverly McKenzie and Jeff WeisslerEvent Details:
Your hosts for this exceptional five course meal are two local wine and food pairing experts who have created a menu designed to educate and please your palate. When you arrive, enjoy an Oregonzola and Leek Creme Brule. Salad course is a Warm Chard and Bacon Salad with Morels. The main course follows: Seared Spring Lamb Lollipops with Tarragon Gremolata, Barley "Risotto" with Broccoli Rabe, and Roasted Beets. Enjoy a traditional cheese course, but save room for dessert-Pavlova (Meringue)with Rhubarb Curd. Please bring $5 to class if you wish to have wine.Cost:
$40.00$40 Co-op owners $45 general public
Ingredient Glossary
What's that ingredient?
From A to Z, you can look up an unfamiliar ingredient you may find in some of our recipes. Just click here.
Get valuable coupons you can print at home and bring in to the co-op.